sarahmadp's Profile

I mainly use pinterest in the way I used to use delicious - to bookmark stuff to keep or that I'd like to check out in more depth later. I have also found it a great way to tell my friends about stuff they will be interested in, so I have a lot of boards called For Liane, For Claudia, etc. I have found that when one of my boards passes 100 pins, it is time to split it up - this happened last year with my Food board. To my surprise, of the resultant sub-boards, Food Techniques has way the most followers.

The biggest problem for me is remembering to go back and check out my own boards, rather than keep adding pins! Nowadays, I mostly 'like' pins that interest me. Later, if I am still interested, I check out the source and repin - always with full atrribution. I won't pin stuff from sites that don't give attribution, though I have found that using google's image search helps a lot for that.

One thing I do, to try to keep my boards organised: if I see something on Pinterest that I think I will want to pin, I 'Like' it instead. Then, when I have a little time, I look at my Likes and, if I still want to pin one, I click through to the original site. That way I can pin from the original site and give correct attribution. I also have the time to write more clearly about it - usually just the title or a short sentence, but I never leave an 'Oh yeah baby...' type comment. If I'm no longer interested in the pin, I can just 'Unlike' it - sometimes I discover it was spam and leads to some weird or non-existent site.

I do try to keep my boards to under 100 pins each, which I think is really a max for usability.

I don't care for blended pesto - it tastes much better if you use a mortar and pestle. Start with the garlic, when that is creamy, start adding oil, basil and pine nuts. When the basil starts to look like rags, which is surprisingly quick, add the grated parmesan, then carry on to your preferred level of chunkiness. There should be plenty of oil still visible; I think this helps it to stay green, as I never have a problem with that. Keep watchers and teaspoons away from operations, or you won't have any left to cook with.

You can treat lovage like angelica and candy it - both herbs have a lovely fresh flavour, much different from store-bought 'sugary green twigs'.

I can recommend www.librarything.com as a great place to locate new books. Search using suitable tags (children, age3-5, etc) to find what other users recommend.